Airag - Айраг

Airag is the traditional national beverage of Mongolia.
The most important animal of the Mongols is the horse. Horses don't
only serve as riding animals, the mare's milk also has a special status.

Preparation

The milk is filtered through a cloth, and poured into a large open
leather sack (Khukhuur), which is usually suspended next to the
entrance of the yurt.
Alternatively, a vat from larch wood (Gan), or in modern times plastic,
can be used.
Within this container, the milk gets stirred with a wooden masher (buluur).

The stirring needs to be repeated regularly over one or two days.
Traditionally, anyone entering or leaving the yurt would do a few strokes.
The fermentation process is caused by a combination of
lactic acid bacteria and yeast, similar to Kefir.
The stirring makes sure that all parts of the milk are fermented equally.

Use

Airag refreshens and sparkles softly on the tongue. It contains a small
amount of carbon dioxide, and up to 2% of alcohol. The taste is slightly
sour, but quite agreeable after getting used to it.
The exact taste depends both of the characteristics of the pastures and the
exact method of production. The beverage is a rich source of vitamins and
minerals for the nomads.

Hospitality mandates to present a bowl of airag to each visitor.
A Mongolian will normally empty it, but it is also acceptable to just take
a sip and return the bowl. To reject the offer right away would be
gravely impolite.

Health Questions

Mare's milk is usually not consumed raw, because it tends to have a strong
laxative effect (that effect can also be applied for medical treatment). Instead, it almost always gets fermented into Airag.

Fermentation destroys the lactose in milk, converting it into lactic acid,
ethanol, and carbon dioxide. This makes Airag acceptable for lactose intolerant
people, which includes many Mongolians. Without fermentation, mare's milk
contains significantly more lactose than milk from cows or yaks.